Smoked sesame seeds with cherry wood and dried powdered bonito ( Traditionally used in Japanese Dashi ) give a special Umami taste that blends extremely well with the sweetness of the Gianduja and the Cacao Barry Alunga chocolate.
Milky OoLong tea and Mastika chocolate
Sesame brittle came to mind as the starting point. I wanted to have the light nutty roasted flavor of toasted sesame seeds minus the heaviness of white sesame paste. Roasted sesame was used only as an infusion to extract the delicate flavor, coupled with a premium quality roasted sesame oil and Madagascar vanilla and Cacao Barry Zephyr white chocolate.
Circle segment section: Sesame brittle came to mind as the starting point. I wanted to have the light nutty roasted flavor of toasted sesame seeds minus the heaviness of white sesame paste. Roasted sesame was used only as an infusion to extract the delicate flavor, coupled with a premium quality roasted sesame oil and Madagascar vanilla and Cacao Barry Zephyr white chocolate.
The combination of cassis, eucalyptus and Manuka honey creates a wonderful melange of rich berry flavor with a touch of sweetness and refreshing floral finish. Manuka honey produced solely in New Zealand and Australia, is rich in antioxidants. A signature water/fruit based ganache. The special flame design motif came from my deep appreciation of the expressive zen brushstroke paintings and the special glazing techniques of Ancient Chinese pottery.
Inspired by the cacao growers: Their culture, mysterious dances and fascinating traditions, my Maganja bonbon was born: A beautiful combination of one of my favorite chocolate, Cacao Barry organic 65% Madirofolo from Madagascar and Mayan spices. Truly a tribute to the Cacao and its Origins.
My homage to the Mont Blanc dessert, but reimagined as "Mount Fuji" / Japanese adzuki red bean paste and Japanese Suntory Hibiki 17 year old whiskey ganache. It's special design motif came about from abstracting the way the revered snow capped mountain top has been depicted. Chocolates used for this creation: Cacao Barry Lactée Barry Equilibré 36% Cacao Barry Zephyr 34% (shell couverture) Cacao Barry Alunga 41% (shell couverture)
The influences of the unique japanese amazake beverage and chewy mango flavored mochi triggered an idea tri-brid of Cacao Barry Zephyr white chocolate, tropical fruit and mochi. These elements connect in a surprisingly new taste and texture. A signature water/ fruit based ganache
Raspberry & shiso and Alunga 41% milk chocolate bonbon
For this recipe I was inspired by Thailand's multidimensional cuisine. mostly I thought about papaya salad and Tom Ka Gai coconut soup. The Bangkok chocolate bar is composed by a Cacao Barry Zephyr white chocolate & coconut infused ganache with kaffir lime, lemongrass, galangal ginger, cilantro, thai basil and shio koji. And a crunchy part with peanut praliné, Cacao Barry Lactée milk chocolate and Shichimi Togarashi spice.